Vegan Beetroot Risotto
Elevate your plant-based dining with this vibrant Vegan Beetroot Risotto—a feast for both the eyes and the palate! Bursting with the earthy sweetness of grated beetroot and the creamy richness of arborio rice, this recipe combines wholesome ingredients like fresh dill, baby spinach, and nutritional yeast to deliver layers of flavor and velvety texture. A splash of white wine and zesty lemon juice perfectly balances the dish, making it both light and indulgent. Packed with nutrients and naturally dairy-free, this ruby-hued risotto is as visually stunning as it is delicious. Ready in under an hour, it’s the perfect centerpiece for a cozy dinner or a special occasion.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped shallot
- 3 cloves, minced garlic
- 1.5 cups arborio rice
- 0.5 cups white wine
- 4 cups vegetable broth
- 2 medium, peeled and grated cooked beetroot
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons, chopped fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the shallot and garlic, and sauté for about 3 minutes until soft and translucent.
Stir in the arborio rice, and cook for 2-3 minutes, stirring frequently, until the rice is well coated and slightly toasted.
Pour in the white wine, and stir continuously until it is mostly absorbed by the rice.
Reduce the heat to medium-low and begin adding the vegetable broth, one ladleful at a time, allowing the liquid to absorb before adding more. Stir frequently.
After about 10 minutes, stir in the grated beetroot, and continue to add broth gradually, cooking and stirring until the rice is tender and creamy, about 20-25 minutes in total.
Once the risotto is creamy and the rice is cooked, stir in the nutritional yeast, lemon juice, fresh dill, salt, and pepper.
Mix in the baby spinach until wilted.
Taste and adjust seasoning if necessary, then serve hot.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4414 mg | 192% | |
| Total Carbohydrate | 342.2 g | 124% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 33.5 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3073 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
